Lamb Kebabs with Minty Broad Beans

Julie Gough
Jun 5
2 min read

Ingredients: (Serves 2)

200g lean lamb neck, cut into 2.5 cm cubes
1 red pepper, deseeded and cut into large chunks
1 large courgette, cut into thick ‘wheels’
1 red onion, cut into chunks
2 garlic cloves, crushed
1 tbsp olive oil
1 lemon, 1⁄2 juiced, 1⁄2 cut into wedges
400g fresh or frozen broad beans
2tbsp natural yoghurt
2 tsp of mint sauce or freshly chopped mint

Method:

Put the lamb, pepper, courgette and red onion in a bowl.
Add the garlic, oil and lemon juice. Season, then toss well to coat.
Thread the lamb, pepper, courgettes and onion onto 4–6 pre-soaked kebab skewers.
Grill the kebabs for 3–4 mins on each side until nicely charred around the edges.
Steam the broad beans for 5 mins.
Drain and pop the beans out of their skins if you prefer them this way.
Mix the yoghurt with the mint sauce.
Serve the kebabs on top of the beans with lemon wedges for squeezing over.
You an add a mixed side salad too or a wholemeal pitta bread.
Enjoy!

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Thank you for viewing the 'Lamb Kebabs with Minty Broad Beans' recipe. If you give this a go please let me know. I especially love to hear about any variations you try. Enjoy!

This article is intended for general education and wellbeing support only. As a qualified nutritional therapist and health coach, I offer lifestyle and nutrition guidance but do not diagnose or treat medical conditions. Please consult your GP or another appropriate healthcare professional for individual medical advice.